Steps:1: Create your mise en place by cooking the bacon. Chop or rip the bacon into tiny pieces–about a quarter inch each. Finely chop the parsley leaves, as well, and spray the baking sheet with cooking spray.

2: Remove the stems from the mushrooms. Use them for another recipe (maybe saute them?)

3: In the food processor, pulse the bread and garlic until they are fine and crumbly. Set 1/2 cup aside.

4: To the rest of the mixture, add the goat cheese, parsley, bacon bits, salt, and pepper to the food processor and pulse until it is a well-mixed, mushed-up ball.

5: Fill each mushroom with the goat cheese mixture. Dip the top of each mushroom (the goat cheese mix side is the top) in the bacon grease (dip in olive oil if you want to avoid the fat…but know the bacon grease adds flavor!!) and immediately dip in the bread/garlic mixture to create a crust.

6: Place the mushrooms, crust-side up, on the baking sheet at least 1 inch apart. Bake until the mushrooms are browned–at least 15-20 minutes. Delicious!

This recipe was adapted from Martha Stewart’s Goat Cheese-Stuffed Mushrooms. Everything is best with bacon!!

All of these ingredients can be found at Winston-Salem Harris Teeters or Lowes grocery stores. Click here for other Harris Teeter grocery specials, or here for other Lowes Foods grocery specials.